One of the things that the most precious man in my life loves to eat is “Ditties” or Oat Crackers (Oat cakes). I don’t bake very often these days, and no longer cook with eggs, but today I reintroduced myself to the oven, grabbed the organic rolled oats from the pantry, and got to work. All for you, man of my heart.

I love these little circles of oatmeal, blandish but a great base for cheeses, chutneys, tangy spreads. I hope that lovers of oatcakes and oat crackers will not mind when I say that they taste a bit like unseasoned cardboard. Maybe a wry smile from them? But I found that I really like them, and they are especially delicious with celtic sea salt sprinkled over the top.

The recipe was adapted from Joanna’s Food. Joanna has a real sense of exploration in her cooking, and had made several oatmeal based dishes. What I loved about this one particularly is that you make your own oatmeal in the blender. Thanks Joanna.

I made your oatcakes, and just wanted to let you know that they’re absolutely wonderful with everything – cream cheese and hummus especially! My only problem was that they went too fast, and I only got three!

just found your blog as many do, by accident whilst hunting for a recipe. Mine was for oat crackers and your delightful page came up. Serendipity. I forgot the recipe and today’s jaunt in the kitchen and meandered around your site. What pleasure. Thank you. I too love travel, photography and food. I spent 2 years living in New Delhi and have instilled the delight of Indian cuisine into my children – 4 English living in the States.
I shall pop in from time to time to browse, be inspired and relax

I also cook without eggs as well as wheat and yeast due to food allergies.

I made a similar version of this except as bread. I use about 3 tablespoons of oil, a lot more baking powder, no soda, and cook it on top of the stove in a Cuisinart anodized pan and it is wonderful. especially in the morning with coffee.

I had a serious chocolate craving one night so used my basic recipe for the stovetop bread, except added cocoa powder and sugar and I had a moist, fudgy chocolate decadence cake, cooked right on the stove.

I also love that the oats are good for cholesterol and arthritis as well as being my favorite form of flour anymore!

I’ve been making these a lot since I went wheat free. I used to live in Scotland, and these are really very close in flavour and texture to Scottish oatcakes. However, I have to use about twice the water you suggest. I just roll them out into a baker’s half sheet and cut them in squares, however. Not very traditional, but much easier. If you cut them before baking, they simply pull apart slightly, and you get a bunch of nice rectangular crackers.

Thank you Kris. I love hearing how you are using the oatcakes. Oats, like flours, will vary from place to place and brand to brand, so it is not surprising that you use more water. I am glad that you find a way to make them work for you. All the best.

HEAT IN THE KITCHEN

Our sister site, Heat in the Kitchen, is a new blog, tracking the daily activity in The Kitchen, in between other daily commitments. It celebrates low cost eating that is healthy and flavoursome. Just what does it cost to eat? Come join me on this adventure!

ALSO, Read our daily collection of recipes and articles designed to inspire your time in the kitchen. Heat in the Kitchen is aggregated from around the internet and published daily. Get your copy now!